Russian-style fried pancake rolls with spiced beef

Using an electric hand mixer, whisk together the eggs. Add the milk, baking powder and olive oil, then give it another whizz. Sieve the flour into the mixture a bit at a time, and whisk until smooth. Season to taste.

Heat a 20cm pancake pan. Ladle some of the mixture into the pan and tilt the pan until the mixture covers the base of the pan. Return the pan to the heat and leave to cook for around a minute. When the base of the pancake has solidified, flip it over and leave the other side to cook for 30-40 seconds. Remove from the heat. If the pancake is too thick or thin, adjust the thickness for the next ones by adding more milk or more flour to the mixture and giving it another whizz. Repeat for the rest.

Now make the filling. Heat the oil in a large pan. Add the onions and cook on a low heat for 10 minutes until golden. Turn up the heat and add the minced beef, thyme and paprika. Stir the mixture until the mince has turned grey on the outside. Season well, then turn the heat to low, cover the pan and cook for 20 minutes.

While the beef is cooking, put the eggs in a small pan full of water, bring to the boil and cook for 10 minutes. Remove from the heat, rinse in cold water and then leave for 5 minutes to cool down. Once cool, peel the eggs and chop coarsely.

Put each pancake on a flat plate with the darker side facing up. Spoon a little bit of the filling onto the pancake - it should go in the top middle. Make sure there is some space between the top of the pancake and the filling for folding (like a flap). Fold the top flap down. Fold the sides in, then roll it down to close. The pancakes can be stored in the fridge for a few days in this state.

When ready to serve, heat the olive oil in a frying pan, then add as many pancakes as you are going to serve. Fry them on each side for 1-2 minutes until brown and crisp. Serve with some low fat sour cream on the side.